Creamy Mushroom Asiago Chicken
A delightful dish that beautifully marries juicy chicken with a rich, creamy sauce, perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Meat
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup sliced mushrooms
- 1 cup heavy cream
- 1/2 cup grated Asiago cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Season the chicken breasts with salt and pepper. Add them to the skillet and cook for about 5-7 minutes on each side, or until they reach an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
- Add the minced garlic and sliced mushrooms to the same skillet. Sauté for 3-4 minutes until the mushrooms are tender and lightly browned.
- Pour in the heavy cream and bring to a gentle simmer, stirring to combine. Allow to simmer for two minutes.
- Stir in the grated Asiago cheese, mixing until it melts into the sauce and thickens.
- Return the cooked chicken to the skillet, coating each piece in the creamy sauce. Heat through for another 2-3 minutes.
- Garnish with fresh parsley before serving.
Notes
Avoid overcooking the chicken for optimal moisture. Control sauce thickness by adding chicken broth or water if needed.